banting carrot cake

WINNER! BANTING! LCHF!

I made some blueberry jam the other day, and a friend of mine said I had to have scones with them, so queue this recipe!

INGREDIENTS

• 1.5 cups ground nuts (like almonds/macadamias)
• tiny pinch salt
• 1/2 t bicarb
• 1t cinnamon
• 1t dried ginger
• 1/2 cup chopped walnuts / pecan nuts
• 3 eggs
• 1T vanilla essence/extract
• 1/2cup xylitol
• 2T melted coconut oil
• 1.5 cups grated carrots (about 3 carrots)

DIRECTIONS

• Preheat oven to 180*
• Mix the dry ingredients together, except for the xylitol
• Mix the eggs, vanilla, coconut oil and xylitol together
  
• Add the wet to the dry
• Add the carrots
  
• Pour into a greased cake tin
• Bake for +-40 minutes (until you can put a toothpick through and it comes out dry)
• Ice with your favourite cream cheese icing, dust with more chopped nuts and serve!

(p.s. I made dairy free icing, using 1/2 cup coconut milk, 1/4 cup honey which I heated and simmered for 10 minutes, then added 5 teaspoons agar agar and 1/4 cup lemon juice, mixed all together and refrigerated  for about half an hour before icing)